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Volume 43 Issue 11
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LEI Chengyue, ZHOU Xiaoqin, WANG Qi, et al. Research Progress on Composition Analysis and Physiological Function of Essential Oils of Pines[J]. Science and Technology of Food Industry, 2022, 43(11): 398−405. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021050240.
Citation: LEI Chengyue, ZHOU Xiaoqin, WANG Qi, et al. Research Progress on Composition Analysis and Physiological Function of Essential Oils of Pines[J]. Science and Technology of Food Industry, 2022, 43(11): 398−405. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021050240.
shu

Research Progress on Composition Analysis and Physiological Function of Essential Oils of Pines

  • 1.

    College of Forestry, Northeast Forest University, Harbin 150040, China

  • 2.

    COFCO Nutrition and Health Research Institute Co., Ltd., Beijing 102209, China

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  • Received Date: May 27, 2021
  • Available Online: March 30, 2022
    Graphical Abstract
    • Abstract
  • In recent years, studies have shown that pine essential oil which has antibacterial activity, antioxidant activity, refreshing and other physiological functions is a good natural preservative and antioxidant with high security. However, there are many kinds of pine, and the essential oils of different species and different parts of the same pines have different chemical compositions, and their physiological functions are also significantly different. This paper summarizes the chemical components, structure and nature of different varieties and parts of pine essential oil in detail, and summarizes the mechanism of physiological functions of pine essential oil such as antibacterial activity, antioxidant activity, hypoglycemic activity, anticancer activity and so on, in order to provide reference for the development of pine resources and the application of pine essential oil in natural food additives.
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